Nesselrode Pie Food

NESSELRODE PIE

Steps:

• Process sugar and crumbs in food processor.
• Melt butter, combine with sugar and crumbs.
• Press into a 9 inch pie plate until firm (I use the bottom of a glass to press it in.
• Bake at 325 degrees for about 15 minutes, let cool.
• Pour rum over the fruits, let macerate for at least one hour.
• Bring ¾ c. cream to a simmer. Beat egg yolks with sugar until pale yellow. Whisk in part of the hot cream, then return the eggs to the remainder of the cream and whisk over low heat until the mixture is thickened. Fold in chestnut puree.
• Meanwhile, sprinkle the gelatin over the cold water in a small bowl. When the gelatin has absorbed the water and the custard is thickened, whisk the gelatin into the cream and eggs mixture. Refrigerate until firm.
• Break up the firmed custard with some vigorous stirring. Beat the egg whites until stiff and whip the remaining cream. Fold the macerated fruits (with the rum), the whipped cream and the beaten egg whites into the chestnut custard mixture. Pour into the prepared pie shell.
• Chill until firm, and garnish with curls of chocolate.

NESSELRODE PIE

Steps:

• Heat the milk in a saucepan and when it is warm, add the gelatin. Stir to dissolve. Bring just to the simmer and remove from the heat.
• Put the egg yolks in a mixing bowl and add one-quarter cup of sugar. Beat until golden yellow and slightly thickened. Add the hot milk mixture, stirring vigorously.
• Pour this liquid into a saucepan and cook, stirring with a wooden spoon, until the custard coats the spoon with a film. The correct temperature on a thermometer is 180 degrees. Immediately pour the mixture into a cold mixing bowl so that it does not cook further. Add the Nesselrode mix and stir. Let cool.
• Beat the egg whites until foamy. Continue beating while gradually adding the remaining one-third cup of sugar. Beat until stiff and fold this into the custard mixture.
• Beat the cream until stiff and fold it into the custard. Pour the mixture into the pie shell. Cover and refrigerate several hours or overnight until set.

NESSELRODE PUDDING PIE

Steps:

• In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften.
• Scald the cream and milk in a saucepan, taking care not to scorch.
• Remove from heat and set aside to cool slightly.
• In the top of a double boiler, off the heat, whisk together the salt, 2 T of the sugar, and the egg yolks.
• In a steady stream, add the milk and cream to the mixture, stirring constantly.
• Set the top of the double boiler over simmering water and cook, stirring constantly, until the mixture is thick (approximately ten minutes); do not boil.
• Remove from heat and stir in gelatin mixture.
• Set aside.
• In a bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form.
• Fold drained Nesselrode fruit sauce gently into the egg whites, then fold the mixture into the reserved gelatin mixture.
• Cover and refrigerate approximately 10 to 20 minutes.
• Turn mixture into a baked pie shell or spoon into 8 parfait glasses.
• Chill until firm or overnight.
• Sprinkle generously with chocolate shavings for garnish, if desired.

NESSELRODE PIE

Steps:

• Combine gelatin, salt, nutmeg, and 3 tbsp sugar in saucepan.
• In small bowl, whisk egg yolks together with milk.
• Add to gelatin mixture in saucepan.
• Cook and stir over medium-low heat, until mixture is thickened and can coat a spoon.
• Remove from heat.
• Stir in lemon peel and rum.
• Refrigerate for 40 minutes, or until cold but not yet firm.
• Beat eggs whites on high speed until soft peaks form.
• Add 1/4 cup sugar, a little at a time.
• Beat until stiff peaks form and sugar is dissolved.
• Fold gelatin mixture and mixed candied fruit into egg white mixture.
• Fill prepared pie crust with mixture.
• Chill until set, at least 1 hour.
• Garnish with whipped cream and candied pineapple.

NESSELRODE PIE

Steps:

• Heat oven to 350 degrees F. In a food processor, pulse the graham crackers and cocoa to form fine crumbs. Add the butter and pulse to combine.
• Press the mixture into the bottom and up the sides of a 9" pie plate. Bake until lightly toasted, 10 to 14 minutes, then transfer to a wire rack to cool.
• Meanwhile, heat 1 cup milk and the rum in a heavy-bottomed saucepan until small bubbles appear around the edges. In a medium bowl, whisk together the egg yolks and brown sugar until thick and pale, about 2 minutes.
• Whisking constantly, gradually pour the warm milk over the egg mixture. Return to the saucepan and cook, stirring constantly, over medium-low heat until thick enough to coat the back of a spoon, 12 to 17 minutes. Remove from heat and whisk in the chestnut purée until smooth (if you can't whisk it smooth, transfer to a food processor and purée).
• Place the remaining 1⁄4 cup milk in a bowl, sprinkle the gelatin over the top and let sit for 5 minutes. Whisk into the warm chestnut mixture to combine, then pass through a strainer, return to the bowl, cover with plastic wrap and refrigerate until cool to the touch, 45 minutes to 1 hour (do not leave longer or the gelatin will set).
• Using an electric mixer, beat the cream in a large bowl until medium-stiff peaks form. Stir a spoonful of heavy cream into the chestnut mixture to loosen, then fold in the remaining cream. Transfer to the prepared crust and refrigerate until set, at least 2 hours or up to 2 days.
• If desired, top with chocolate curls or shavings before serving.

EASY NESSELRODE PIE*

Steps:

• 1. Mix dry pudding mix with crushed pineapple.
• 2. Whip in Cool Whip & softened cream cheese (optional).
• 3. Pour into baked pie shell. Refrigerate until set.

NESSELRODE MIX

Steps:

• Combine all the ingredients in a mixing bowl. Let stand an hour or longer before using.